Tomato-Onion Phyllo Pizza

  Appetizers

With a delicate crust and lots of lovely tomatoes on top, this dish is a special one to serve to guests. I make it often when fresh garden tomatoes are in season. It freezes well unbaked, so I can keep one on hand to pop in the oven for a quick dinner.

Tomato-Onion Phyllo Pizza

Average Rating: 4.944444

TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 28 slices.

Ingredients

  • 5 tablespoons butter, melted
  • 14 sheets phyllo dough (14x9 in.)
  • 7 tablespoons grated Parmesan cheese, divided
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup thinly sliced onion
  • 1 pound plum tomatoes, sliced
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  • 1. Brush a 15x10x1-in. baking pan with some of the melted butter. Unroll phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Discard scraps.
  • 2. Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers 5 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.)
  • 3. Top with layers of remaining phyllo dough; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes over cheese. Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan cheese. Bake at 375° until edges are golden brown, 20-25 minutes.

Nutrition Facts

1 slice: 54 calories, 3g fat (2g saturated fat), 9mg cholesterol, 87mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 2g protein.

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